1 3/4 C. fat-free ricotta cheese or part-skim ricotta cheese

1 T. dried parsley flakes

1/4 tsp. ground black pepper

2 T. grated parmesan cheese

1/2 (4 oz) package light cream cheese, cubed

3 C. elbow macaroni, uncooked

3/4 C. shredded part-skim mozzarella cheese

3 C. spaghetti sauce

3/4 C. vegetable broth

 

In small saucepan over med-heat/flame, broth, parmesan cheese & seasonings; heat until cream cheese melts & mixture is smooth, whisk together ricotta cheese, light cream cheese, stirring frequently. Heat oven to 375°F. Meanwhile, cook pasta according to package directions; drain. Heat spaghetti sauce. Toss hot pasta & ricotta sauce; spread into 13x9x2 inch baking dish. Spoon spaghetti sauce over top, covering pasta completely; sprinkle with mozzarella cheese. Bake, uncovered, 10 mins or until cheese melts.

 

Yield:

Calories:

Fat:

Fiber: